"staple of the diet of the French bourgeoisie. Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. In ""In Search of Lost Time"" (also known as ""Remembrance of Things Past""), author Marcel Proust uses madeleines to contrast involuntary memory with voluntary memory. The latter designates memories retrieved by ""intelligence"", that is, memories produced by putting conscious effort into remembering events, people, and places. Proust's narrator laments that such memories are inevitably partial, and do not bear the ""essence"" of the past. The most famous instance of"
"not have any psychological background, and worked primarily as a writer. Proust viewed involuntary memory as containing the ""essence of the past"", claiming that it was lacking from voluntary memory. In his novel, he describes an incident where he was eating tea soaked cake, and a childhood memory of eating tea soaked cake with his aunt was ""revealed"" to him. From this memory, he then proceeded to be reminded of the childhood home he was in, and even the town itself. This becomes a theme throughout ""In Search of Lost Time"", with sensations reminding Proust of previous experiences. He dubbed"
"surrounded by a ring of biscuits. Later on, at a dinner, he met Geneviève de Chabannes la Palice, descendant of the lord of La Palice. In 1963, he travelled to Lapalisse, a village in Allier (French department), and discovered there some sweets called “vérités de la Palisse”. Proclaiming himself a “dialectician of lapalissades”, he then started a piece of work based on the random proximity of those references together with semantic shifts, and presented a copy of the Palisade cake on the occasion of the Salon Comparaisons in 1960. On April 16, 1960, during an exhibition at the Apollinaire Gallery"
"of leavened cake with honey. A legend tells of a story that takes place in the 15th century when Ludovico il Moro was the Duke of Milan. It begins one evening when the Duke's cook was asked to prepare a delicious banquet for the duke and a number of nobles. The cook successfully prepared the feast, however, he forgot about the dessert in the oven, which had burnt by the time he remembered it. The cook was in despair but thankfully the little kitchen boy, Toni, suggested using the sweet cake he had made for himself in the morning using"
"having a moment of total recall triggered by the taste of the madeleine (cake) he was soaking in his tea. Proust's writing focused on memories and the idea that our memory affects our perception of reality and SFE incorporated this iconic madeline to symbolize the artistic process in which we transform our reality. The basis of the channel is a collective memory of moments which are the created reality of the artist behind the screen. The graphic design of the madeline also recalls the icon for Star Trek and the futuristic concept of ""video paintings"" which were originally inspired by"
"the famous character. Some consider that the illustrious patron was 17th-century cardinal and rebel Paul de Gondi, who owned a castle in Commercy. Others consider that the inventor was named Madeleine Paulmier, who is said to have been a cook in the 18th century for Stanislaus I, duke of Lorraine and exiled King of Poland. The story goes that, in 1755, Louis XV, son-in-law of the duke, charmed by the little cakes prepared by Madeleine Paulmier, named them after her, while his wife, Maria Leszczyńska, introduced them soon afterward to the court in Versailles. Much beloved by the royal family,"
"Placenta cake Placenta is a dish from ancient Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, then baked and covered in honey. Cato included a recipe in his ""De Agri Cultura"" (160 BC). Cato writes: It derives from the Greek term ""plakous"" ( – ""plakountos"", from πλακόεις - ""plakoeis"", ""flat"") for thin or layered flat breads, and Andrew Dalby considers it, and surrounding dessert recipes in Cato, to be in the ""Greek tradition,"" possibly copied from a Greek cookbook. A flowery description of plakous was left by the Greek"
"flour, butter, eggs, lime zest, and raisins. The cook was afraid he had no other solutions, so agreed to offer the cake to the guests. They both nervously stood behind the door to see the reactions of the duke's friends. To the cook's relief, everybody loved the cake. The duke enjoyed it so much that he asked for its name. The cook responded ""L'è 'l pan de Toni"", meaning 'the bread of Toni'. The name has since evolved to Panettone. Throughout the ages, this ""tall, leavened fruitcake"" makes cameo appearances in the arts: It is shown in a sixteenth-century painting"
"may consider is that it comes from ritual bread used, which spread during the period of Constantine the Great. They were made of honey and milk the people offered the catechumen during Easter Eve at the end of the ceremony of baptism. The modern ""pastiera"" was probably invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life,"
"Shrewsbury cake A Shrewsbury cake or Shrewsbury biscuit is a classic English dessert, named after Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar, flour, egg, butter and lemon zest; dried fruit is also often added. Shrewsbury cakes can be small in size for serving several at a time, or large for serving as a dessert in themselves. The playwright William Congreve mentioned Shrewsbury cakes in his play ""The Way of the World"" in 1700 as a simile (""Witwoud - ""Why, brother Wilfull of Salop, you may be as short as a Shrewsbury cake, if"
"Shrewsbury cake A Shrewsbury cake or Shrewsbury biscuit is a classic English dessert, named after Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar, flour, egg, butter and lemon zest; dried fruit is also often added. Shrewsbury cakes can be small in size for serving several at a time, or large for serving as a dessert in themselves. The playwright William Congreve mentioned Shrewsbury cakes in his play ""The Way of the World"" in 1700 as a simile (""Witwoud - ""Why, brother Wilfull of Salop, you may be as short as a Shrewsbury cake, if"
"with her husband, Prince Joseph. Between 1896 and 1898, newspapers wrote extensively about the marriage of the ""primás"" (first violinist) Jancsi Rigó to the Belgian countess. The cake is a celebration cake wearing Rigó Jancsi's name and in honor of the romantic love story. Sources do not agree about the origin of the pastry. Some claim that Rigo created the pastry together with an unknown pastry chef to surprise Clara; others claim that Rigó Jancsi brought this pastry to Clara and the confectioner named it afterwards Rigó Jancsi. The cake has two layers of chocolate-sponge cake. These chocolate sponge cake"
"served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington. Most sources incline to the former option. The earliest known reference to the naming of the lamington, from June 1927, links the cake to Lord Lamington. The identity of the recipe's inventor has also been debated. Most stories attribute its creation to Lord Lamington's chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set"
"a synchronistic event: The French writer Émile Deschamps claims in his memoirs that, in 1805, he was treated to some plum pudding by a stranger named Monsieur de Fontgibu. Ten years later, the writer encountered plum pudding on the menu of a Paris restaurant and wanted to order some, but the waiter told him that the last dish had already been served to another customer, who turned out to be de Fontgibu. Many years later, in 1832, Deschamps was at a dinner and once again ordered plum pudding. He recalled the earlier incident and told his friends that only de"
"appearing in 1906, with several newspaper articles referring to it as the ""famous"" or ""original"" cake. The first printings of the recipe were copied in several newspapers, including Harrisburg, Pennsylvania's ""Daily Gazette and Bulletin"", ""The Columbus Journal"", and ""The Washington Times"", in 1906: Modern versions of the recipe may call for a meringue, boiled, or 7-minute frosting, and may include rum or liqueurs in the filling. The cake itself may be white or yellow. There is also a version known as the ""Lord Baltimore cake"" made with the leftover egg yolks instead of whites. In ""The Simpsons""' episode Grade School"
"did it come? What did it mean? How could I seize and apprehend it? ... And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of"
"his failing health more effectively. It would, however, be wrong to think that he was wholly inflexible in his ""breakfast"" routine. Towards the end of the war, in 1917, croissants disappeared from the bakeries and he developed a taste for the little sweet Sablé biscuits that replaced the croissants on his breakfast try. Proust's celebrity meant that many suppliers were willing to adapt to his unconventional timetable. The kitchens at the Hotel Ritz remained open longer than those of most establishments, but even here the kitchens were not, for most purposes, staffed and accessible through the night. Albaret held her"
"Priscos to oversee the feast. After the meal, the King wanted to meet the Abbot and to thank him in person; reportedly, he inquired about the secret ingredient of a complicated dish, and was surprised to learn it was hay. This would not be the last dinner he would prepare to the Royal Family, however: one was especially rich in fanciful confectionary and decorative ornaments — the ""pièce de résistance"" was an enormous chocolate beehive, topped with angel hair imitating a thatched roof, and filled with honeycomb-shaped puddings and sugar bees with translucent wings. Queen Maria Pia and Princess Royal"
"Cakes, and Sweetmeats"" in 1828 in Eliza Leslie's ""Receipts"" cookbook. The Industrial Revolution in Europe and later America caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a large part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region. Sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts"
"known references to calissons was in Martino di Canale's ""Chronicle of the Venetians"" in 1275. An earlier 12th century text written in Medieval Latin used the word ""calisone"" to refer to a cake made with almonds and flour. Yet another candy that is thought to be a relative of the modern calisson is ""kalitsounia"", which was made with marzipan, nuts, and spices such as cinnamon and cloves and was found in places occupied by the Venetians, such as Crete. Some trace the introduction of calissons to Provence around the mid-15th century at the second wedding of King Rene of Anjou."
"only one he has of Combray, until years later the taste of a madeleine cake dipped in tea inspires a nostalgic incident of involuntary memory. He remembers having a similar snack as a child with his invalid aunt Leonie, and it leads to more memories of Combray. He describes their servant Françoise, who is uneducated but possesses an earthy wisdom and a strong sense of both duty and tradition. He meets an elegant ""lady in pink"" while visiting his uncle Adolphe. He develops a love of the theater, especially the actress Berma, and his awkward Jewish friend Bloch introduces him"
"Herman cake Herman cake (often called simply Herman) is a 'friendship cake', similar to the Amish friendship bread, for which the ingredients are passed from person to person (like a chain letter) and which continues to grow as it contains yeast and lactic acid bacteria. One starter can, in theory, last indefinitely. The other ingredients for the mixture are milk, sugar, flour and warm water. They became popular in the 1970s. Herman sits on a worktop for ten days and is not refrigerated. Due to the amount of yeast that it contains it smells distinctly of beer. The Herman cake"
"in the first section of the novel and in the last volume, ""Time Regained"", a flashback similar to that caused by the madeleine is the beginning of the resolution of the story. Throughout the work many similar instances of involuntary memory, triggered by sensory experiences such as sights, sounds and smells conjure important memories for the narrator and sometimes return attention to an earlier episode of the novel. Although Proust wrote contemporaneously with Sigmund Freud, with there being many points of similarity between their thought on the structures and mechanisms of the human mind, neither author read the other. The"
"local residents encouraged to get involved with the website by becoming citizen journalists and contributors. Shrewsbury is well known in culinary circles for being the namesake of a classic English dessert. Shrewsbury cakes (or biscuits) are typically crisp and brittle creations that may incorporate fruit. They can be small in size for serving several at a time, or large for serving as a dessert in their own right. Traditionally Shrewsbury cakes have a distinct hint of lemon. The playwright William Congreve mentioned Shrewsbury cakes in his play ""The Way of the World"" in 1700 as a simile (Witwoud – ""Why,"
"sweet yeast breads, the introduction of coffee in Europe led it to be known that they were a great compliment to the beverage. Immigrants from countries such as Germany and Scandinavia had adjusted their recipes to their likings and brought them along with them to America. Though the cakes varied, they all contained ingredients such as yeast, flour, dried fruit, and sweet spices. However, over time, the coffee cake recipes changed as cheese, sugared fruit, yogurt, sour cream, began to be used. This is a result of the vast use of pasteurization in America following World War I, which also"
"Cake with a little doll jokingly representing the Queen of Faery. Various trinkets were hidden in the cake for the children to find; one of these was a star the Cook discovered in the old spice box. The star was not found at the Feast, but was swallowed by a blacksmith’s son. The boy did not feel its magical properties at once, but on the morning of his tenth birthday the star fixed itself on his forehead, and became his passport to Faery. The boy grew up to be a blacksmith like his father, but in his free time he"
"began to entertain friends near his estate at Fairlop in Essex on the first Friday in July. In the nineteenth and early twentieth centuries, the beanfeast often took the form of a trip to some beauty spot, where the meal was provided. (e.g. ..""I want a feast, I want a bean feast. Cream buns and doughnuts and fruitcake with no nuts, so good you could go nuts. "" - Veruca Salt, Willy Wonka & the Chocolate Factory) It is derived from the Twelfth Night feast, at which a king cake or pie with a special object or ""favour"" buried in"
"originally from Rugby, England—described this way: ""Something magical occurs when the pastry hits the hot oil. The creamy white vegetable shortening filling liquefies, impregnating the sponge cake with its luscious vanilla flavor... The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The ""pièce de résistance"", however, is a ruby-hued berry sauce, adding a tart sophistication to all that airy sugary goodness."" The Texas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some"
"French writer Émile Deschamps claims in his memoirs that in 1805, he was treated to some plum pudding by a stranger named Monsieur de Fontgibu. Ten years later, the writer encountered plum pudding on the menu of a Paris restaurant and wanted to order some, but the waiter told him that the last dish had already been served to another customer, who turned out to be de Fontgibu. Many years later, in 1832, Deschamps was at a dinner and once again ordered plum pudding. He recalled the earlier incident and told his friends that only de Fontgibu was missing to"
"another claims that it was created by Galland at Queensland's Government House in Brisbane during the busy period leading up to Federation in 1901. A further alternative claim is that Lord Lamington's cook, presumably Galland, accidentally dropped a block of sponge cake into a dish of chocolate. It was later discovered that desiccated coconut, sprinkled over the top, made the cakes more appealing. The first known mention of ""Lamington cake"" appears in an 1896 newspaper account of a ""Lamington Function"" at Laidley in Queensland. The event was in honour of Lord Lamington (although it appears he did not attend) and"
"While the cake originates in England, its exact origins are unclear, with early recipes also using the alternative names ""Domino Cake"" (recipe by Agnes Bertha Marshall, 1898), ""Neapolitan Roll"" (recipe by Robert Wells, 1898), or ""Church Window Cake"". The cake was purportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884. The name refers to the town of Battenberg, Hesse in central Germany and is the seat of the aristocratic family which had died out in the early middle ages and whose title was transferred to Countess Julia"
"Pavlova (cake) Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced , or like the name of the dancer, which was . The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. In 2008, Helen Leach"
"sometimes made with a small amount of Strega or other liqueur. There are several apocryphal stories about the cake's origin. A legend told that an Austrian princess married to the king of Naples wanted the Sacher cake (an Austrian chocolate cake), but Neapolitan chefs didn’t know this recipe, so they improvised by using a typical Neopolitan ingredient: almonds. One is of a baker fulfilling an order for an almond cake by a few tourists at his bakery in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a"